Mix together to make a paste and spoon into the icing bag. Leave for 40-60 minutes until the buns have doubled in size.įor the topping, add the flour to a bowl with 100ml/3½fl oz water. Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t touch the buns. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly. Turn the dough out again on to a floured surface and divide into 12 equal pieces, shaping each of these into a ball. Return to the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size. Knock back and knead for a further 5 minutes. Turn the risen dough out on to a lightly floured surface. (The kneading can also be done in a food mixer with a dough hook.) Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. Knead by hand incorporating the sultanas and mixed peel into the dough. Tip the dough out on to a lightly floured work surface. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk). Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Add the butter and half the tepid milk to the dry ingredients. Melt the butter in a pan and warm the milk in a separate pan. Then add the salt and yeast, placing them on opposite sides of the bowl. Put the flour, sugar, spices and lemon zest into a large bowl and mix together.

Easy hot cross buns